“MasterChemist”: A Novel Strategy for Reviewing Stoichiometry and Introducing Molecular Gastronomy to Chemistry Students
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comunitat-uji-handle2:10234/7053
comunitat-uji-handle3:10234/8639
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“MasterChemist”: A Novel Strategy for Reviewing Stoichiometry and Introducing Molecular Gastronomy to Chemistry StudentsData de publicació
2022-09-06Editor
American Chemical Society and Division of Chemical Education, Inc.Cita bibliogràfica
Serna-Gallén, P., Fortuño-Morte, M., Beltrán-Mir, H., & Cordoncillo, E. (2022). “MasterChemist”: A Novel Strategy for Reviewing Stoichiometry and Introducing Molecular Gastronomy to Chemistry Students. Journal of Chemical Education, 99(10), 3443-3451Tipus de document
info:eu-repo/semantics/articleVersió
info:eu-repo/semantics/publishedVersionParaules clau / Matèries
Resum
This article presents and discusses the results of an
educational innovation that seeks to introduce the world of
molecular gastronomy in chemistry lessons as a means to review
stoichiometry and offer an alternative ... [+]
This article presents and discusses the results of an
educational innovation that seeks to introduce the world of
molecular gastronomy in chemistry lessons as a means to review
stoichiometry and offer an alternative way to learn. In the literature
to date, there is no evidence of haute cuisine having been employed
to contextualize stoichiometry problem statements with its everyday
applications. The proposed novel strategy, called “MasterChemist”,
involved the participation of Spanish first-year university students
taking the subject General Chemistry in the Bachelor’s Degree in
Chemical Engineering. A Game-Based Learning (GBL) approach
was used to solve the exercises and make the activity more appealing
and interesting by adding fun to the learning process. The problems
were contextualized in the use of siphons, isomalt sugar, and the
spherification technique. Furthermore, dividing students into groups also boosted their cooperative skills. The students’ answers to a
final survey revealed that the general opinion regarding the activity was highly positive. The undergraduates reviewed some
stoichiometry concepts which we had previously observed that they had problems understanding. In addition, the attractive theme of
haute cuisine made the activity dynamic and enjoyable both for students and for the teacher. [-]
Publicat a
Journal of Chemical Education, Vol. 99, Issue 10 (October 2022)Entitat finançadora
Universitat Jaume I
Codi del projecte o subvenció
18G002-519
Drets d'accés
© 2022 The Authors. Published by American Chemical Society and Division of Chemical Education, Inc.
info:eu-repo/semantics/openAccess
info:eu-repo/semantics/openAccess
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